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The Sheboygan South High Culinary team placed seventh out of a field of 28 teams who competed at the Wisconsin ProStart Invitational. Members of South's Culinary Team were Sean Kimes, Jean Vue, Kyle Yang and Brandon Schwartz. Teams competed in knife skills prior to completing a three-course gourmet dinner on only 2 gas burners. The South High menu included a starter of Garlic Shrimp with Potato Latkes and Red Pepper Aioli, an entree of Pork Tenderloin with Apricot Ginger Sauce, Truffled Mashed Potatoes, and Asparagus with Lemon Butter, and a dessert of Caribou-Poached Pear, Honeyed Couscous, Mint Whip Cream and Chocolate Sauce.

South High also had students who competed on its Management Team. Students on that team were Mark Dietrich, Andrew Sandwick, Spencer Ebbers and Christopher Wood. For this part of the competition, each teams had to create a new restaurant from concept and menu to staffing and design. The presentation included critical thinking displayed the Wisconsin Restaurant Association judges asked the students about their design work, management issues and safety and sanitation concerns. South's management team earned a twelfth place finish.